300g of oats
100g almonds roughly chopped
150g pumpkin seeds
150g Fresh coconut roughly chopped (you have a bonus of beautiful coconut water to drink if you buy it fresh)
2 Tablespoons cinnamon
50g coconut oil melted
100g maple syrup can use honey
100g peanut butter
100g dried cranberries
Preheat oven to 180 degrees and line a sheet pan with baking paper. In medium sized bowl combine the oats, sliced almonds, pumpkin seeds, coconut, cinnamon & cranberries
In small bowl whisk the oil, maple syrup, and peanut butter. Pour over the oat mixture and mix until incorporated.
Spread evenly on the sheet pan. Bake for 20-25 minutes mixing once halfway through until golden brown.
Leave on the try until cool.
I like it sprinkled over fat free Greek yoghurt but it’s just as nice in a bowl with milk.
Store in an airtight container